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Feta, Red Onion And Seaweed Crustless Quiche

Feta, Red Onion And Seaweed Crustless Quiche

50 mins
6 servings
113 kcal per serving

Ingredients

  • Quaker Gluten Free Oats ground into flour 46g
  • olive oil spray
  • olive oil 1 tbsp
  • large red onion, diced 1
  • balsamic vinegar 1 tbsp
  • garlic clove, crushed 1
  • uncooked spinach, chopped 250g
  • large whole eggs, beaten 5
  • large egg whites 4
  • unsweetened oat milk 80ml
  • crushed dried Nori seaweed 2 tbsp
  • A pinch of salt
  • black pepper 1/8 tsp
  • low fat feta, crumbled 150g

Preparation

  1. Preheat oven to 180°c. Spray a muffin pan with olive oil spray.
  2. Heat the oil in a large non-stick skillet over medium heat.
  3. Sauté onions for 5 minutes, until soft add balsamic vinegar and garlic and sauté for another 5 to 7 minutes. Add spinach and cook until wilted, about 1 minute. Set aside.
  4. Meanwhile, in a large bowl, whisk the eggs, egg whites, milk, oat flour, seaweed, salt and pepper until smooth.
  5. Add the cheese and cooked veg mixture to the bowl and mix well.
  6. Pour into the prepared muffin pan and bake for 28 to 30 minutes, or until firm.

Storage instructions
Keep in an airtight container in the fridge.

How long they keep for:
3-5 days

Note: The dried Nori seaweed can be substituted for 1tsp of salt.

Traditional Rolled Oats
Made with Traditional Rolled Oats View product